Pizza pancake casserole

Ingredients for 4 servings:

• 400 g flour
• 650 ml milk
• 1 pinch of salt
• 3 eggs
• 1 cup(s) carbonated mineral water
• e.g. oil, margarine or butter for baking
• 300 ml tomato(s), pureed
• ½ tube(s) tomato paste
• salt and pepper
• oregano
• basil
• Paprika powder, sweet
• e.g. ham or salami, tuna, etc.
• 300 g cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Pancake topped like a pizza, rolled up and then baked in a casserole dish with cheese

Mix flour, milk, salt, eggs, and mineral water in a bowl to form a batter. Then refrigerate for 30 minutes. Stir again. Heat oil, margarine, or butter (depending on your preference) in a pan and add a ladleful of batter. When the underside is set and lightly browned, flip the pancake. Brown the other side as well. Stack the finished pancakes on a plate while frying the remaining batter, ladleful at a time. Mix together the passata and tomato paste. Season with salt, pepper, oregano, basil, and sweet paprika. Spread this mixture over the finished pancakes individually. Then top with ham, salami, tuna, or other desired toppings. Sprinkle the finished pizza pancakes with cheese and then roll them up. Place the rolls next to each other in a baking dish and sprinkle everything with cheese again. Bake at 180°C until the cheese is crispy brown. Children and young people love this recipe. They’re often happy to help out, too. When it comes to toppings, there are no limits to your imagination. Fresh vegetables are only suitable if they’ve been cooked beforehand, as the short time in the oven isn’t enough to cook them.